Halesworth & Southwold Community News April 2019 17 Spring (lamb) is in the air

A Happy Easter is a perfect lunch with loved ones for Jonny Nicholson, chef-owner of The Sail Loft, Southwold

One of the first delights of the growing year in the countryside when it awakes come spring is new season lamb. In fact we should call it winter lamb as these young sheep were born around Christmastime if not before and are rarely available until April and May.

Whilst young lamb is so tender and sweet, I do personally prefer the richer taste and texture of hogget, which is from the previous season’s lambs and cooks up just as succulent. Mutton is well worth trying too, it takes careful cooking and is a stronger flavour. But for Easter, a leg of new season spring lamb if you can find it, is a real treat.

Sheep play a big part in our rural Suffolk landscape, the undulating lush arable fields, dotted with copse, pond and occasional pasture, is incomplete without the Suffolk trinity; namely the statuesque ‘chesnut’-hued Suffolk Punch horse, the beautiful mahogany Suffolk Red Poll cattle and the black-faced Suffolk back-

faced sheep.

So for a glorious Easter lunch, Suffolk lamb has to be the perfect centrepiece, with a huge variety of tasty joints and cuts for the perfect roast, stew or something fancier. Many good independent butchers will already stock Suffolk lamb as a matter of course but if yours doesn’t, just ask them to source some for you with a little advance notice. I am sure you know how to roast a fine leg for the perfect Easter family lunch so I thought I would share a favourite weekday supper recipe.

Enjoy, Jonny Jonny Nicholson, Chef – Owner Relaxing

The Bell At Sax’, Saxmundham and The Sail Loft in Southwold The Bell At Sax’, High Street, Saxmundham IP17 1AF neighbourhood

restaurant-with-rooms with good food, lounge bar and two dining rooms.

Have you enjoyed our new Sunday Lunch Carvery (just £11.95)? W: T: 01728 602331 The Sail Loft, Ferry Road, Southwold IP18 6HQ

Our beachside café-bar and restaurant, proudly using local, seasonal, Suffolk ingredients. Find us by Southwold’s dunes near the campsite and lifeboat station. How about booking for our luxurious afternoon tea. W: T: 01502 725713


flexible, I have allowed for a family-size deep ovenproof dish, giving four hearty portions. Adjust to suit your chosen dish and number of diners. This is ultimate comfort supper, it needs little accompaniment, perhaps some buttered greens and a warm loaf. NB The slow-cooked lamb is delicious as a base for all manner of other recipes and you could of course use leftovers from your roast joint too. 1 lamb shoulder Good rapeseed oil

Sea salt and black peppermill Few thyme sprigs Few rosemary sprigs 3 fresh or dried bay leaves 1 whole garlic bulb 200ml dry white vermouth Pre-heat the oven to 150c equivalent. Rub a little oil over the lamb shoulder and brown on

all sides in a very hot large frying pan (alternatively place on a pre- heated baking tray in a 220c oven for 20-25 minutes until browned and then turn down to 150c). Place browned shoulder into a deep roasting tray with herbs, bay and garlic bulb. Carefully heat vermouth in the frying pan until steaming, pour around the lamb and then cover over the roasting tray tightly with foil. Place into the oven and cook for 4 – 6 hours depending on size, until the meat shrinks away from the bones and you can pull them out easily. Remove meat and garlic from tray and allow to cool. Sieve juices and refrigerate in a jug. Once suitably warm to handle, take bones and sinews from the lamb and divide into small bite- size pieces. Squeeze out the flesh from the garlic cloves. Refrigerate lamb meat and garlic. 2 very large potatoes, 1 medium

swede, 1 medium squash and 2 large parsnips, all peeled and in large chunks 2 or 3 sticks celery cut into half inch slices 2 large carrots, peeled, halved and in half inch pieces 2 large onions, peeled, quartered and roughly chopped 1 large leek, trimmed and in inch pieces Good rapeseed oil 1 tbsp Worcestershire sauce 1 tbsp good redcurrant jelly (such as Tiptree) 1 tbsp Dijon-style mustard Unsalted butter

Sea salt and black peppermill Wedge of good local blue cheese Pre-heat your oven to 190c. In a large lidded saucepan, put the root vegetables on to simmer for 20 - 25 minutes. At at the same time, in a hot sauté pan, melt two tablespoons of lamb fat (taken from the jug of set juices)

and fry the celery, carrots, onions and leeks until browning at the edges. Pour in the lamb juices along with the Worcs. sauce, jelly and mustard. Fold together, bring to a gentle simmer and cook for 10 minutes. Add in the lamb meat (you may not need all of it) as well as the garlic flesh and bring back to a simmer. With a slotted spoon, transfer contents of sauté pan to your chosen ovenproof dish and pour in gravy to a third depth of the solids. Drain root vegetables when softened and mash well with lots of butter and seasoning to taste. With a fork, cover the meat mixture well in the dish with the mash but do not push down. Bake in the oven for 30 minutes. Remove and scatter over crumbled cheese and bake for another 10 – 15 minutes until melted.

Wrentham Horse & GroomApril Events SAT 6th - East Coast Blues Band 8.30pm

SUN 14th - Quiz 7.30-8pm Start - Cash Prizes EASTER SAT 20th - Music - Murphy’s Lore

EASTER SUN 21st - Easter Egg Hunt from noon + Kids Eat Free (1 adult meal for 1 free childs meal)

EASTER MON 22nd - Traditional Roast Meal Only £7.95 PLUS DON’T FORGET OUR MEAL DEAL...

SENIORS 2 COURSE MEAL £9 pp - Choice of 4 mains & 4 desserts Now Available Monday - Friday 12pm - 2pm Bookings for all events advisable.

Find us on Facebook - The Horse and Groom Wrentham - For more information and bookings call 01502 675279


9 hole pay and play course, it’s a great place to learn the game. At 2280 yards and a mix of par 3's and 4's, its shorter more forgiving par 33 perfectly suits beginners yet still challenges the more accomplished player. 9 holes from only £10


- Championship 18 hole golf course - 9 Hole golf course - Practice chipping and bunker play area - Reduced green fees for guests - Discounts on bar and catering purchases - Wide variety of golf competitions for ladies played weekly - Club Social Events - Refurbished Clubhouse & Shop - Driving Range

LEARN TO PLAY Beginner Group Lessons

On selected dates our professional will be running group courses for beginners of all ages. The courses run over five 1 ½ hour sessions with instruction on the swing, chipping and putting. Six pupils per course

Course £45 per person SUNDAY LUNCHES

Why not try our very popular and delicious Sunday Lunches Please book to avoid any disappointment

The Huntsman and Hounds Under New Ownership

Ian and Hollie Bowmer look forward to welcoming you to The Huntsman and Hounds in Spexhall, a 500 year old Traditional Public House in the heart of Suffolk.

Hollie has lived in nearby Bungay all her life and her husband Ian has been in Suffolk for over 28 years. They are looking forward to making Spexhall their family home with Harvey, Cameron and not forgetting their husky puppy Thor. Ian will lead the front of house and has provided a wide range of lagers and real ales.

We will be providing two constant ales in Adnams and Earl Soham Victoria bitters as well as a guest ale. The Kitchen staff will remain the same as it has been for the last couple of years and will continue to provide traditional home-cooked meals using ingredients from locally sourced suppliers, ensuring the same high standard and reputation. We are pleased to announce that on taking over the pub we have achieved a food environmental agency standard rating of 5.

We are continuing with our Wednesday steak night, Friday fish nights and very successful Roasts on Sundays, we are also looking forward to having a date night on Mondays where we will offer two meals and a bottle of prosecco for a fixed price. Curry nights are on Tuesdays and Burger nights are on Thursdays. Vegetarian options are available on all menus. We look forward to supporting our local darts and football teams in the coming seasons. Quiz nights and buskers evenings are a monthly event and all newcomers are welcome. We are dog and family friendly.


For more information or to book a table please contact us on 01986 871341 or



904840 902648

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